John Myers
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Tortellini with Beef Filling in Tomato Sauce
The perfect tortellini with beef filling in tomato sauce recipe with a picture and simple step-by-step instructions.
pasta dough
- 400 g Flour
- 4 piece Eggs
- 3 tbsp Extra virgin olive oil
- 1 pinch Salt
filling
- 400 g Ground beef
- 2 piece Onion
- Finely chopped parsley
- Freshly cut chives
- 2 piece Egg yolk
- 1 pinch Pepper
- 2 piece Egg white
- 1 tsp Mustard
- 1 piece Garlic cloves chopped
- 1 pinch Sugar
tomato sauce
- 2 Cans Chopped tomatoes
- 2 Packs Sieved tomatos
- 100 ml Water
- 1 pinch Garlic
- 1 pinch Marjoram
- 1 pinch Basil
- 1 pinch Oregano
- 1 pinch Sweet paprika powder
- 1 tsp Sugar
- Prepare a smooth pasta dough using the flour, eggs, olive oil and a pinch of salt. Wrap it in cling film and let it rest for approx. 1 hour.
- Core and finely chop tomatoes and mix with onions, garlic, herbs, tomatoes and egg yolks, mix with salt, pepper, mustard, sugar and the beef and season to taste.
- Roll out the pasta dough thinly and cut out approx. 5 cm circles. Put the filling in the middle with a teaspoon. Brush the edges with beaten egg white and fold over each other. Shape into a tortelini and store on a coated plate until all the tortellini are formed. Pour into boiling salted water and simmer gently for 4-7 minutes.
- For the tomato sauce, put the chopped tomatoes, puree tomatoes, water and all the spices in a saucepan and add all the spices. Bring it to the boil briefly and, if necessary, add sugar to taste (if it is too sour).
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